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Back to School: Divide and Conquer-a Recipe for Sweet Pea Hummus

Back to School: Divide and Conquer-a Recipe for Sweet Pea Hummus

Kids love to dip. Chips and salsa or guacamole. Vegetables and ranch. Fruit and yogurt. Maybe it’s because they can use your hands. Maybe it’s because they can make a big mess on their plate. But there’s something about plunging food into an ooey gooey dip that makes kids more willing to try new flavors and foods. 

And what’s a more quintessential dip than hummus? The spread is full of plant-based protein and is an easy way to sneak in extra veggies like this recipe for sweet pea hummus. Thanks to peas and Bowery Arugula, hummus gets a bright green makeover! 

Hummus is also an easy recipe to make with children. Plus, it’s a chance to give kids responsibility for specific tasks or tools that are used in the recipe—a great way to get them excited about cooking. For example, food processors and blenders are good tools that kids can work on their own (and with supervision for little ones). Plus, what kid doesn’t love to make a ton of noise in the house? You can also delegate tasks like juicing the lemon or picking mint off the stem to little helpers.

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Sweet Pea Hummus

Prep Time: 20 minutes

Cook Time: 0 minutes

Serves 6 to 7


INGREDIENTS

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  • 3 cups green peas, divided

  • 1 cup garbanzo beans

  • 2 cups Bowery Arugula, packed

  • ½ cup mint

  • 1 tablespoon lemon zest

  • 3 tablespoons lemon juice

  • ¼ cup plus 2 tablespoons olive oil, divided

  • Kosher salt and freshly ground pepper

  • 2 strips lemon peel, julienned (for garnish)

  • Small mint leaves and tips (for garnish)

  • ½ teaspoon ground cumin

  • ½ teaspoon sumac

  • Crudités, for serving

RECIPE PREPARATION

1. In a large pot of boiling salted water, blanch the peas until tender, 2 to 3 minutes. Strain the peas and shock in ice water until completely cooled. Strain again and let the peas completely dry.


2. Make the hummus: In the base of a large food processor, add 2 ½ cups blanched peas, garbanzo beans, arugula, mint, lemon juice and zest. While the food processor is running, stream in ¼ oil and then season with salt and pepper. If the consistency is too thick, adjust with a few tablespoons of cold water.


3. Make the pea garnish: In a small bowl, mix the remaining ½ cup blanched peas, remaining 2 tablespoons oil, julienned lemon peel, mint, cumin, and sumac and then season with salt and pepper.


4. Spoon the hummus in a large serving bowl, and then pea garnish on top in the center. Serve with crudités.

Recipe developed by The Culinistas for Bowery Farming.

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